Creole Butter Turkey Breast
Master this incredible Creole butter turkey breast recipe, merging Cajun injection with Texas smoke for the juiciest meat you’ll ever taste.
Creole Butter Turkey Breast
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
10
30 minutes
3 hours
350
Creole
Dinner
You know what I love? Taking two great cooking methods and combining them into something even better.
That’s what happened when I merged my passion for Cajun fried turkeys with Texas-style smoked turkey breast. This Creole butter turkey breastis a hit every time I serve it — we’re talking about injecting that beautiful meat with Creole butter, seasoning it just right, smoking it low and slow over post oak, and slicing it with your favorite kitchen knife.
This technique produced the juiciest turkey breast I’ve ever tasted. Give it a try and let me know what you think.
Ingredients
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- One 12-lb. turkey (or 5-lb. turkey breast)
- Creole butter injectable marinade
- Meat Church’s Holy Voodoo rub (you can substitute with Meat Church’s Honey Hog, The Gospel, Holy Gospel, or Texas Sugar)
- Meat Church’s Garlic & Herb seasoning
- 1 Tbsp. coarse cracked black pepper
- 1/2 stick butter, sliced
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- 1 gallon water
- 1 package poultry brine
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- Instant-read thermometer
- Smoker
- Aluminum foil
- Injector
- A sharp, clean kitchen knife
Directions
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First, we need to brine this bird.
Mix your brine package with four cups of water in a medium pot. Bring it almost to a boil, stirring until everything’s dissolved. Then cool it down with 8–12 cups of ice water. This step is crucial for a juicy smoked turkey breast.
Submerge your turkey in the brine mixture, making sure it’s completely covered. Pop it in the fridge for at least six hours. When time’s up, rinse it and pat it dry.
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Get your smoker running at 275°F. I’m using post oak for that authentic Central Texas flavor, but hickory or pecan would work well, too.
Now for the fun part — injecting our Creole butter turkey breast. Create a 1x1″ grid pattern and inject as much Creole butter as you like.
Start your seasoning with a light coat of black pepper. Follow that with a layer of Holy Voodoo, let it adhere, then finish with Garlic & Herb. Give it about 15 minutes to adhere.
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Place your turkey in the smoker with the thickest part facing the fire. You’re looking at about three hours of cooking time for a five-pound breast. Every piece of meat is different, so always cook to temperature, not time.
Use your instant-read thermometer to check the thickest part of the breast. You’re aiming for 160°F. It’ll carry over a few degrees while resting.
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Once you hit temperature, wrap that beautiful Creole butter turkey breast in foil with some sliced butter on top. Let it rest for at least 15 minutes.
Finally, unwrap your masterpiece, move it to a cutting board, and drizzle that melted butter goodness over the top. Slice it up with a clean kitchen knife and prepare to experience the juiciest smoked turkey breast you’ve ever had.
